Preheat the oven to 350°F (175°C) and grease two 9-inch round cake pans.

In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.

In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy (about 2-3 minutes).

Beat in the eggs one at a time, then stir in the vanilla extract.

Gradually mix the flour mixture into the butter mixture, alternating with milk, and stir until smooth.

Divide the batter evenly between the two pans and bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.

Allow to cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.

In a mixing bowl, beat the softened butter until smooth.

Gradually add in the powdered sugar until fully combined.

Add raspberry puree and vanilla extract, mixing until fluffy and smooth.

Place one layer on a serving plate and spread a layer of frosting over the top.

Place the second layer on top and frost the entire cake with the remaining frosting.

Decorate with fresh raspberries if desired.